Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.

In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk.

If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***

Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now.

For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8.

For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through.

For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).

Store leftovers at room temperature for up to 1 week.